Beef (Wagyu-Angus) Kidney
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Beef (Wagyu-Angus) Kidneys, once prized by our ancestors, is jam packed with nutrients. With a low and slow cooking, like a braise in broth or a flavored liquid medium, beef kidney becomes tender and flavorful. We recommend a 1-2 hour soak in vinegar or an acidic medium prior to cooking to reduce any of the off-putting smell.
Note: limited supply since only one kidney from every animal.
100% grass-fed and finished beef raised as nature intended on our partner farm: MSU Extension Research Center; a Savory Institute Holistic Learning Hub.
Wagyu is a Japanese cattle breed whose genetic lineage goes back thousands of years, while the importation of Wagyu into the US only recently began. Wagyu beef is famous for its copious marbling, leading to unparalleled buttery tenderness. The fat marbling in Wagyu beef has the highest percentage of any mono-unsaturated fat out of any protein that you can find in the US.
No corn, no soy, no grains, no GMOs, no antibiotics, no added hormones.
Please note that MSU DOES vaccinate their cattle, so we recommend not purchasing the Wagyu-Angus Beef if you wish to avoid vaccinations.
By supporting Apsey Farms and our fellowship of regenerative farms, you’re supporting regenerative agriculture. All of our products are grown or raised using regenerative agriculture practices to improve soil health and sequester carbon. Together, we can combat climate change and produce healthier, better food. Next time you cut into some beef, taste the Apsey Farms difference!